Friday, May 08, 2009

A Swedish Classic: Almond Tosca Cake Recipe

Here's a recipe for a classic Swedish cake that I've been making for quite a few years. I'm sharing it with you, as I've got several Tosca-inspired recipes coming up, so I've got something to link to :) It's a simple sponge cake that's brought to another lever by a crispy and buttery almond topping. Here's a basic version that I love. But a friend of mine adds a large grated apple to the base, just to make it moister (though it's by no means a dry sponge cake to start with).

A true keeper and a star on any coffee table.

Have you tried a Tosca cake before? And which yummy variations on the theme can you think of?

First make the sponge cake: whisk eggs and sugar until thick, pale and creamy. Mix dry ingredients, then fold gently with milk and melted butter to the egg mousse.Pour the batter into a buttered and lined 25 cm springform tin. Bake in a pre-heated 200 C/400 F oven for 20 minutes.Mix the tosca topping ingredients in a small saucepan and bring to the boil. Spoon onto the half-baked cake.Bake in a 225 C oven for another 10 minutes, until the topping is lovely golden colour and cooked.